Warm, aromatic, and worth a long voyage: the brown of ancient trade routes.
Cathay Spice is a rich brown.
It can be described as rich, full, medium and fairly saturated.
Set in white, because white reads best on it.
Cathay is a historical name for China that was used in Europe. During the early modern period, the term Cathay initially evolved as a term referring to what is now Northern China, completely separate and distinct from China, which was a reference to southern China. As knowledge of East Asia increased, Cathay came to be seen as the same polity as China as a whole. The term Cathay became a poetic name for China.
Read on WikipediaIn the culinary arts, a spice is a seed, fruit, root, bark, or other plant substance primarily used for flavouring or colouring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavouring or as a garnish. Spices and herbs are both seasonings. Spices are sometimes used in medicine, religious rituals, cosmetics, or perfume production. They are usually classified into spices, spice seeds, and herbal categories. For example, vanilla is commonly used as an ingredient in fragrance manufacturing. Plant-based sweeteners such as sugar are not considered spices.
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